This is how you ACTUALLY peel a Crawfish | LOUISIANA CRAWFISH COMPANY

Peeling a crawfish can be a little tricky at first, but with some practice, you can become an expert. Here's a step-by-step guide on how to peel a crawfish:

Step 1: Twist the head off
Hold the crawfish by the head with one hand and the tail with the other hand. Twist the head off by pulling it away from the tail. You can discard the head or save it for making stock.

Step 2: Remove the first two segments of the shell
The first two segments of the shell are the ones closest to the tail. Use your fingers to pinch the shell and peel it away from the tail. Discard the shell.

Step 3: Pinch the tail meat
Locate the tail meat, which is the long, thin piece of meat that runs along the length of the tail. Pinch the meat at the base of the tail with your fingers.

Step 4: Gently pull the meat out
Gently pull the tail meat out of the remaining shell. It should come out easily if you've pinched it correctly. Be careful not to squeeze too hard and break the meat.

Step 5: Remove the vein (optional)
If you want to remove the vein, which is the dark line that runs along the back of the tail meat, use a small knife to make a shallow cut along the top of the meat. Use the tip of the knife to lift the vein out and discard it.

Step 6: Enjoy the meat
The tail meat is now ready to eat! You can eat it plain or dip it in your favorite sauce.

Repeat the process with the remaining crawfish until you have peeled them all. With some practice, you'll be able to peel crawfish quickly and easily, and enjoy the delicious meat inside.